Lemon Arugula Pasta Salad

Zesty Lemon Arugula Pasta Salad – Your New Obsession!

Ever had one of those days where you just need something fresh and zingy to eat? Like, your soul craves it? Yep, me too! This Lemon Arugula Pasta Salad is where it’s at. Seriously, it’s like a flavor explosion—so light yet satisfying, and you won’t believe how easy it is.

Okay, Let’s Talk Ingredients

Alright, so let’s hit the grocery store like we mean business! You’ll need:

– Arugula (3.5 oz—grab some with nice dark green leaves!)
– Pasta (8 oz—I’m all about farfalle ‘cause it’s cute, but orzo works too. It’s your call!)
– Walnuts (½ cup, finely chopped—so toasty and nutty!)
– Parmesan or pecorino (1/3 cup, finely grated—don’t skimp on this!)
– A lemon (for juice and zest—go for that bright, juicy one)
– Olive oil (8 Tb—extra virgin, baby!)
– Salt (1 tsp—don’t be stingy)
– Black pepper (½ tsp—freshly cracked, if possible!)
– Capers (1 Tb plus 1 tsp of brine—adds that pop!)
– White balsamic vinegar (1 Tb—so tangy!)
– Basil (6 leaves, chiffonade-style—totally optional but oh-so-pretty)
– Dijon mustard (2 tsp—trust me, it’s magic)

So Here’s Why I Make This Constantly

Okay, quick story! So last summer, I had this epic backyard BBQ and was scrambling for sides—everyone was bringing chips and dip, and I was like “I need something fresh!” I threw this salad together kinda on a whim, and OMG, it was gone in like, seconds. I mean, who knew a salad could steal the show?! Everyone raved about it—my cousin even asked if I could make it for his wedding! (Still waiting on that invite, dude.) Ever since then, it’s been my go-to. It just brings people together, you know?

The One Trick That Changes Everything

Okay, so here’s the golden nugget: when you’re cooking the pasta, slightly undercook it a bit—like, just shy of al dente. Trust me! The way it soaks up the dressing? Chef’s kiss! You’ll thank me later when it’s not mushy.

Don’t Mess This Up (My Top Tips)

1. Don’t skip rinsing the pasta! Seriously, it washes away excess starch and keeps everything from getting sticky.

2. Taste the dressing before adding it to the pasta! You might wanna tweak the lemon or salt according to your vibes.

3. If you’re feeling fancy, toast those walnuts first! Just a quick in the pan, and they’re game-changers—like, nutty flavor explosion!

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you happen to have leftovers (which, let’s be real, is rare), just pop it in an airtight container and stick it in the fridge. It’ll keep for about 2 days—just give it a toss before serving because the arugula gets all wilty and sad. Not cute!

If You Liked This, You’ll Probably Like These Too

If you’re vibing with this salad, you’ll totally wanna try my Caprese Pasta Salad (so fresh and cheesy!) or the Garlic Lemon Shrimp (quick and delish!). Oh! And if you’re in a sweet mood, my Lemon Blueberry Muffins are to die for!

So…what’s your go-to summer dish that just screams “it’s party time”? Let me know! 🍋✨